A whole roasted sasso chicken has a totally different flavor than your run-of-the-mill roasted chicken dinner. These red heritage chickens have a rich and unique taste that is often compared to duck. If you're looking for a way to prepare your sasso chicken that highlights its incredible flavor, this simple recipe is the way to go.
Clean your chicken and pat it dry with paper towels. Coat it with olive oil, then season it generously on all sides and in the body cavity.
4 lbs SASSO Chicken, 1 tablespoon olive oil, ½ tablespoon poultry seasoning, ½ teaspoon salt, ¼ teaspoon ground black pepper
Place the seasoned chicken into a roasting pan, Dutch oven, or 9x13 baking dish and roast at 375°F (190°C) for 1 hour.
Remove the chicken from the oven and cover it loosely with a square of foil. Allow it to rest for 10-15 minutes before serving.
Notes
If preparing your own farm-raised sasso chicken, you can dunk it in boiling water to help remove the feathers. After humanely killing it, of course.
After cleaning your chicken, you should soak it in a cold water bath for 24 hours. This helps drain the blood from the bird and enhances the flavor. (This does not apply to raw cleaned sasso chicken you purchased from a licensed distributor).
My SASSO chicken was packaged with the neck and tail still in place. Trim your chicken before seasoning if desired.
To store: Place leftover roasted sasso chicken in an airtight container and refrigerate it for up to 4 days. To freeze it, allow it to cool then place it in an airtight container or heavy-duty freezer bag with the air removed. Freeze for up to 3 months.
To reheat: Defrost frozen chicken in the fridge overnight. When reheating, place the leftovers in a baking dish with a splash of broth and cover it with foil. Reheat at 300°F(150°C) until it reaches an internal temperature of 165°F (74°C). This could take 15-30 minutes depending on the size of your leftovers.